Feta Stuffed Chicken Breasts with Grape-Port Sauce

Feta stuffed chicken breasts with grapes

Grapes are naturally beautiful and come in three vibrant colors that add a pleasing crunch and light touch of sweetness to main dishes, sides, salads and desserts. They are also an ideal heart-healthy snack on their own.

Ingredients: (4 servings)

4    boneless, skinless chicken breast halves (about 6 ounces each)

1/2 cup (2 ounces) crumbled feta cheese

4    teaspoons olive oil, divided

1/4  teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/2 cup reduced-sodium chicken broth, divided

1    cup thinly sliced onion

2    cups red California grapes

1/4 cup port wine

2    teaspoons red wine vinegar

1    teaspoon chopped fresh rosemary

Instructions:

Make a pocket in each chicken breast by cutting horizontally from thickest side almost to opposite side. Spoon cheese into each pocket. Secure pockets with wooden skewers, if desired. Brush chicken pieces on both sides with 1 teaspoon olive oil. Sprinkle with salt and red pepper flakes

In large nonstick skillet, heat 2 teaspoons of remaining oil over medium heat. Add chicken. Cook uncovered for 12 minutes, turning once. Carefully add 1/4 cup chicken broth to skillet. Cook covered for 3-5 minutes more or until chicken is no longer pink. Remove chicken from skillet. Cover chicken to keep warm. If any liquid remains in skillet, gently boil until liquid evaporates

Carefully add remaining 1 teaspoon oil to skillet. Stir in onion. Cook uncovered over medium-high heat until onion is soft. Add grapes. Continue cooking, stirring occasionally, about 3 minutes or until grapes begin to split. Remove and set aside about 3/4 of grape-onion solids, leaving liquid and remaining grape-onion mixture in skillet

Stir remaining 1/4 cup chicken broth, port wine and vinegar into grape mixture in skillet. Bring to boil, then reduce heat and simmer uncovered 3-5 minutes or until liquid portion is reduced to about 1/3 cup. Stir in reserved grape-onion solids

To serve, remove wooden skewers from chicken, if using. Place chicken on serving plates and spoon grape mixture over chicken. Garnish with rosemary.

Nutrition information per serving: 368 calories (28% calories from fat); 11 g total fat (3 g saturated fat); 42 g protein; 20 g carbohydrate; 2 g fiber; 108 mg cholesterol; 378 mg sodium

For more delicious grape recipes, visit GrapesfromCalifornia.com.